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Product Description

Package Quantity: 1

Product Description

Cast iron is cornbread's best friend and the Cornstick pan is a traditional favorite. 12" x 5 1/2" overall size Original finish. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 350 degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. It will blacken with cooking.

Amazon.com

These 4-bite cornsticks are perfect for adults who prefer the crispy exterior to the fluffy interior of cornbread. And this little cast-iron pan is meant to be around forever--the manufacturer has been making them since 1896! Cast iron is the original nonstick cooking surface--with proper care and seasoning, it turns glossy black, with a hard "crust" that makes sticking a near-impossibility. If you notice sticking, just follow the included directions for re-seasoning. This pan is about as corny as baking pans get--but in a very tasty way. --Jill Lightner

Most Helpful Customer Reviews

I have always liked Lodge cast iron pans and this one is no exeption. This is a heavy well made pan that with proper care will last for generations.The key to using a cast iron pan is to properly season it and keep it seasoned. For this pan, I rubbed it with melted Crisco and baked it for an hour at 400, then let it cool slowly in the oven. This should create a beautiful glossy black finish; if not, do it a second time and again whenever the seasoning has worn off. Always hand dry a pan like this, never let it air dry or it will rust.I have never had a problem with cornbread sticking. I preheat the pan and then pour the batter into it. I use a small ladle for this and leave the pan right on the oven rack. When the cornbread is done you just flip it right out onto a plate. The only drawback I have had is that I usually have to make a few pansful of cornbreads sticks for them to last through dinner.

This pan makes the best cornbread I have ever had! These cornsticks have a crispy crust all over, much better than cornbread squares or wedges, which have crust only on a few sides. Plus, my four-year-old son loves the cute shape of the cornbread. I was initially afraid the cornsticks would not release well from the pan, but I had no problems at all. I think people who have experienced sticking with this pan must not have seasoned it properly. Before the first use, I followed the manufacturer's instructions for seasoning the pan -- this is crucial! Then, to bake, you preheat the pan with a little bit of shortening in it for ten minutes in a preheated oven. Take the pan out to fill with cornbread batter, and put it right back in the oven to bake for about 15 minutes. The cornsticks don't simply fall out if you turn the pan upside down; rather, you have to take a fork or knife or spatula and lift them out. I find the non-stick properties of this pan just get better with each use, as the carbonization on the surface develops. I am so glad I got this pan!

I come from a long line of Texas cast-iron users. Both my grandmother and my mother had these little cornbread cookers. Both my grandmother and mother could get their cornbread sticks out (with the exception of one stuck stick each time, don't ask me why........), but I never could.Having said that, their PREFERRED mode of cornbread baking was in the small, cast-iron skillet ----- and I agree.The cornbread sticks are cute, though.

Cornbread is a staple where I'm from in Louisiana, so you can imagine how IRKED people get when I say I'm not really that nuts about it. I have to clarify my position, though: I'm not really that nuts about cornbread unless it's baked in a corn stick (or pone, as we call em) pan.

Cornbread cooked in a skillet or baking pan is soft; even cakey if you use enough white cornmeal and sugar. But corn pones are crispy... they fracture in the most wonderful way when you bite into them and have the BEST texture. I make a big batch of them and keep them in a sealed container on the counter for a day or two, and then refrigerate the unlikely few that may survive after that. They're also perfect for throwing into lunch bags, too.

Be sure to season your pan (rub with vegetable or corn oil, bake for an hour, then let cool overnight) or you WILL have problems with sticking. Also be sure to oil your pan before each use, especially at first. The more you use cast iron, the more non-stick it becomes, but proper oiling is critical at first. My current pan is decades old, but I still brush the wells with a little bacon grease before each use and preheat it along with the oven while I make my batter. (We rarely eat bacon but I "bank" the drippings specifically for making cornbread.) The cooked pones practically fall out of the pan, and the hint of bacon in the crust is insanely delicious.

Another user said that she found filling the individual corn-shaped wells tedious; I use a large serving spoon to pinch off just enough batter to fill each well. The bowl of the spoon I use is big and long; its shape matches really well with the width of the pan so the patter pours perfectly into the wells. It's a snap, and it's CERTAINLY worth the flavor and texture of corn pones!

This is a retro 117 year old design, and intended to be so. Though I never got to use my first pan, I just used this the Lodge 27C2 for the first time tonight and it worked well for me. Seasoning cast iron is one of my least favorite things to do, particularly in July, but it had to be done. The recipe I chose for this event was "Canary Corn Sticks" from Betty Crocker's Picture Cook Book ('56 edition). Preheated the seasoned pan, brushed the wells with butter, ladled in the batter and 8 minutes later had 7 little corn sticks, and enough batter for two more batches. I lifted them out with a butter knife. Tasty! Clean-up was the same as any of my other cast iron: brief soak in plain water (~10 min), brush, rinse, heat to dry and wipe a bit of oil for protection...never with soap. Really no surprises except they were crisper than I expected...much like spider-bread. I see a few comments on size, too-big...too-small?. For reference, my 27C2 is 12.5L x 5.63W x 0.85H and weighs 4.46 Lbs. The stick wells in mine are about 5.2L x 1.4W x 0.58H. It's possible that Lodge has variations in the patterns used to make 27C2.